Deep Fried Pickles (Bread And Butter) With Honey Mustard Dipping

• FOR SAUCE
• 1/2 cup sour cream
• 1/4 cup Dijon mustard
• 1/4 cup mayonnaise
• 2 tablespoons honey
• FOR PICKLES
• vegetable oil, for frying
• 1/2 cup flour, all purpose
• 2 eggs, beaten
• 1/2 cup cornmeal
• salt and pepper
• 48 bread and butter pickles, sliced (from a 16 ounce jar)

1. FOR THE SAUCE.
2. In a small bowl, stir together sour cream, mustard, mayo, and honey until smooth. Refrigerate until ready to use).
3. FOR PICKLES.
4. In a heavy pot, heat 2 inches of vegetable oil to 360 degrees.
5. Put the flour in one bowl, the beaten eggs in a second bowl, and the cornmeal in a third bowl. Season the flour and cornmeal with salt and pepper.
6. Dip the pickles first in the flour, shaking off excess; dip into beaten egg, then dredge in the cornmeal to coat. Lay on a baking sheet.
7. When all the pickles are coaed, fry them in batches in the hot oil about 30 seconds or until brown.
8. Using a slotted spoon, transfer fried pickles to a paper towel-lined plate to drain.
9. Serve pickles hot with dipping sauce.

for, sour cream, mustard, mayonnaise, honey, vegetable oil, flour, eggs, cornmeal, salt, bread

Taken from www.food.com/recipe/deep-fried-pickles-bread-and-butter-with-honey-mustard-dipping-410294 (may not work)